The World of Regina Chennault

Malaysian ‘Lor Ark’ 滷鴨 (whole duck)

I tried this recipe before using just duck legs, but this time I decided to do it with the whole duck– which means I would have to chop the duck myself. As you can see, my chopping skill is very bad… oh well, my family don’t care much as long as it tastes good! 🙂

Return shallots and garlic into the wok and stir together with galangal till even. Add dark soya sauce and sugar. Stir well.

Add duck and coat it with mixture. Allow duck to cook and shrink slightly. Control heat so that duck does not burn. Once duck has shrunk slightly, add about 200 ml water and allow it to boil. Continue with another 200 ml and repeat process till 1 litre of water used. The water should be filled up to at least half the duck. Add remaining 5 spice powder and reduce heat to simmer.

Stew/simmer for 1.5 hours turning every 10 minutes. Add salt to taste and water if it is drying out.

Remove duck and drain off excess gravy. Allow to cool before serving with gravy (sieve gravy to remove spices before serving).

Regina’s Note:

If after 1.5 hours of stewing and the liquid is still watery, remove the duck and just cook down the liquid until it thicken a little (if you have chicken hearts or gizzards on hand, you can add in this time to stew). When the sauce thicken, return the duck back to wok to stew for a little while, then the duck and the sauce will be flavorful.

Don’t throw away any sauce leftovers– it’s good for stewing eggs and tofu!